Vegan Buffalo Feta Pasta is spicy, saucy, and ready in 20 minutes. The creamy sauce is made by blending vegan feta with sautéed onion, garlic, nutritional yeast, hot sauce, and a touch of lemon. Pour it over cooked pasta and dinner is served. It’s easy, customizable, and delicious.
We all know the “baked feta pasta” craze that took the internet by storm. We’ve made vegan versions but find that the vegan feta melts too quickly in the oven, leaving you with less sauce. This is no bueno for people so obsessed with sauces of any kind that we were deemed “the condiment kids” by our mother by age 5. So, we wanted to make a feta pasta where we’re really getting the most out of the block, and of course, we wanted it to be spicy.
You don’t need the oven for this version which speeds up the process so that you get to eat spicy, creamy pasta quicker. You’re welcome! Also, the ingredient list is short and sweet (just kidding, it’s actually spicy). After a quick sauté of onions and garlic, all of the sauce ingredients go into the blender with a touch of reserved pasta water to loosen the sauce. Once that is smooth, pour it over the cooked pasta and top with whatever garnishes you like – our version calls for scallions and fresh dill.
What You Need to Make Vegan Buffalo Feta Pasta
- Fusilli corti bucati pasta: we thought this was a fun shape but you could use any kind of short pasta
- Olive oil: for the sauté babay (sorry about that)
- Onion: adds flavor to the sauce
- Garlic: can’t have onion without garlic
- Violife Vegan Feta: our vegan feta of choice
- Frank’s Red Hot: the perfect hot sauce for the occasion (and most occasions)
- Nutritional yeast: adds a deep umami flavor
- Dried oregano: think ranch seasoning vibes
- Paprika: is here for the vibe but also may add a sweet peppery flavor, who’s to say
- Lemon: adds a little brightness to the sauce and plays well with the feta flavor
- Scallions: the perfect garnish and pop of color
- Fresh dill: goes well with the feta and buffalo flavor profile
- Vegan parmesan: delicious for topping
Best Ways to Serve
We love garnishing the pasta with scallions, fresh dill, and vegan parmesan for extra cheesiness. You could substitute another herb like parsley, cilantro, or basil. The pasta goes extremely well with a vegan protein like Gardein Ultimate Chick’n Filets or Daring Plant Chicken Pieces. You could also serve it with baked tofu cutlets or roasted cauliflower. For an extra peppery touch and serving of greens, you can stir in baby arugula at the end of the cooking process.
Other Easy-to-Make Pasta:
PrintVegan Buffalo Feta Pasta
Description
Vegan Buffalo Feta Pasta is spicy, saucy, and ready in 20 minutes. After a quick stint in the blender, the sauce is ready to be generously poured over your favorite pasta. Dinner is served!
Ingredients
- 1 lb fusilli corti bucati pasta
- 1 tablespoon olive oil
- 1 medium white or yellow onion, chopped
- 4 cloves garlic, chopped
- 1 block Violife Vegan Feta
- 1/3 cup Frank’s Red Hot
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 tablespoons nutritional yeast
- Juice of 1 lemon
- 1/2 cup reserved pasta water
Toppings
- Fresh dill, chopped
- Scallions, chopped
- Vegan parmesan, grated
Instructions
- Cook the pasta: Cook the pasta according to the al dente instructions. Reserve 1/2 cup pasta water and set aside.
- Sauté onion and garlic: In a pan on medium high heat, add the olive oil. Add onion and sauté until lightly caramelized, about 5 minutes. Add the garlic and cook for another few minutes. Optional: deglaze with a splash of white wine. Remove from heat.
- Blend the sauce: To your blender, add the onion and garlic mixture, Violife vegan feta, Frank’s Red Hot sauce, dried oregano, paprika, nutritional yeast, lemon juice, and reserved pasta water. Blend until smooth.
- Simmer the pasta in sauce: To a skillet on medium heat (you can use the onion pan), add the sauce and cooked pasta. Stir to combine and simmer gently until everything is warmed through and the sauce begins to cling to the noodles, about 3-4 minutes.
- Serve: Remove from heat and serve with fresh dill, scallions, and vegan parmesan.
Notes
If you prefer a thinner sauce, reserve more pasta water.